Step 1

Preheat oven to 130°C.

Step 2

Line a large, rimmed baking sheet with baking paper (half sheet measurement)

Step 3

Add rolled oats, coconut, raisins, cranberries, almonds, pecan nuts, pepitas, salt and orange zest to a large bowl.

Step 4

Add butter, maple syrup and golden syrup to a small saucepan. Simmer on low heat for 5-6 minutes until butter has completely melted. Mix well.

Step 5

Add the butter mixture to the bowl with the oat mixture. Mix thoroughly until the butter mixture coats everything evenly.

Step 6

Tip the mixture onto the prepared baking sheet (half-sheet sized / 46cm X 33cm / 18 in X 13 in). Spread evenly to completely cover the baking sheet with the granola mixture. Press down on the mixture with a wooden spoon or spatula and compact it (this step is very important if you want chunks of granola)

Step 7

Bake in the preheated oven for 55 minutes. Turn off the oven and allow the tray to rest in the warm oven for another 3-4 minutes.

Step 8

Remove from the oven and cool the granola completely in the tray. This takes about an 1-2 hours.

Step 9

Once cooled, granola will be crispy and dry and you will be able to break it into clusters. Store granola in a large air-tight container in a cool corner of your kitchen for up to 4 or 5 weeks.